The Meats:

BABY BACK RIBS

If you're feeding a crowd: Rib sales spike more than 50 percent during grilling season. They can be made up to one day ahead, making them perfect for entertaining. Just reheat them on the grill before serving.

If you're looking to impress: Indulgent when it comes to price (it’s the most tender cut on a hog) and time: "They're a big time commitment, but you get a huge payoff in terms of texture and flavor," says Tamara Reynolds, co-author of Forking Fantastic.

If you're on a tight budget: Half the price of chicken breasts due to lower demand. They're fattier than breast meat, but poultry fat is largely monounsaturated (read: healthy).

If you're looking to impress: Dark, fatty meat on the bone renders juicy, tasty results. "As our culture has become more food-oriented and relaxed about fat, these have developed a cult following among cooks in the know," says Reynolds.

If you're on a tight budget: "Heartier than chicken, but one-third of the price of a decent steak," says Reynolds.

If you're feeding a crowd: This cut simplifies things for the host: "Unlike steaks, almost everyone likes them grilled to the same doneness," says Reyonlds, who suggests buying them on the bone for more flavor.